A study from the University of Nitra in Slovakia found that freezing has little effect on the anthocyanin properties of bluecrop blueberries – which make up a significant portion of the content of our products. It seems that the anthocyanin in frozen fruits becomes more easily extractable. In this test, there was a 16.7% average decrease in anthocyanin content after six months of storage at –18°C.

See the report here : http://www.agriculturejournals.cz/publicFiles/07749.pdf